These lovely crisp pastries are delicious served warm from the oven as a quick snack or served with mixed salad or coleslaw as a light lunch or supper. They also make great canapés for a drinks party. You can prepare then in advance to the end of step 3, then just cover and chill in the fridge until required. Glaze with beaten egg just before baking otherwise it will make the pastry soggy. Remove the pastry from the fridge about 30mins before un-rolling to allow it to soften slightly – it may crack if it’s too chilled.
- 320g packet ready-rolled shortcrust pastry
- 4tbsp red pesto sauce
- 10 thin slices salami
- 1 large courgette, coarsely grated
- 150g grated mozzarella cheese
- 1tsp dried basil
- 2tsp olive oil
- Beaten egg, to seal and glaze
Preheat the oven to 200°C/400°F/Fan180°C/Gas Mark 6. Line a baking sheet with baking paper.
Unroll the sheet of pastry on a work surface. Spread over the pesto sauce then top with the slices of salami. Scatter over the grated courgette then the mozzarella cheese and dried basil.
Drizzle over the olive oil and carefully roll up the pastry from one long side. Seal the edge with a little beaten egg then cut the roll into 12 slices with a sharp knife. Place each slice cut-side down on the lined baking sheet and flatten slightly.
Glaze the slices lightly with the beaten egg. Bake for 20-25mins until golden brown. Serve warm or cold.
Use a ready rolled sheet of puff pastry instead of the shortcrust pastry, if preferred. Cook at 220C/425F/Fan 200C/Gas Mark 7 for 15-20mins.